Potato Soufflé - Miele DGC 6000 XL Cookbook

Ingredients
300 g fl oury potatoes
3 medium egg yolks
1 bunch chervil
150 ml sour cream
100 g frozen peas
Salt
Pepper
Nutmeg
3 medium egg whites
2 tbsp Parmesan cheese
Butter for greasing
Cornfl our for dusting
368 Side dishes
Potato souffl é
Serves 4
1
Peel and dice the potatoes
and cook in a perforated
cooking container (see below
for settings).
2
Pass the potatoes through a
potato ricer.
3
Mix in the egg yolk, coarsely
chopped chervil, sour cream
and peas and season with salt,
pepper and nutmeg.
4
Beat the egg whites to stiff
peaks and fold into the
potato mixture before pour-
ing into buttered and cornfl our-
dusted souffl é dishes. Sprinkle
Parmesan cheese over.
5
Cover the dishes with
aluminium foil, place in the
cooking container and cook (see
below for settings).
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 9-10 minutes
Settings: Step 5
Function: Steam cooking
Temperature: 90°C
Duration: 30-35 minutes